- 3 tbsp extra virgin olive oil
- 1 yellow onion chopped
- 4 med carrots peeled and sliced
- 4 stalks celery sliced
- 4 cloves garlic minced
- 1 tsp dried thyme
- 32 oz chicken broth
- 10.5 oz cream of chicken soup
- 2 cups water
- 2 cups chicken shredded
- 16.3 oz refrigerated biscuits each biscuit cut into 4 equal pieces
- fresh flat-leaf parsley for topping
Heat olive oil in Dutch oven or heavy saucepan over medium heat. Add onion, carrots, celery, garlic, thyme, salt and pepper. Cook for 3-5 minutes, stirring occasionally, until onions are soft and fragrant.
Add the chicken broth, chicken soup, water and shredded chicken. Increase heat to medium-high and bring to a boil. Reduce to a simmer and add the biscuit pieces. Cover and simmer for 20 minutes, stirring occasionally. Top with parsley, if desired, and serve warm.
Calories: 340kcal | Carbohydrates: 37g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 1133mg | Potassium: 647mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5354IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 3mg